Classic macaroni salad is a regular springtime and summertime standby with a symphony of flavors and textures that give pasta salads a good name. Fresh crunchy vegetables, all the right seasonings and elbow pasta are perfectly blended in a thick, creamy mayo-based dressing with a secret ingredient for a memorable macaroni salad.
A handful of everyday ingredients mixed in just the right proportions can make one of the best pasta recipes you’ve had the pleasure of tasting. And yes, you’re gonna want seconds of this timeless classic macaroni salad!
I hope you’ll try my unique, yet authentic Hawaiian macaroni salad, hearty and delicious tuna macaroni salad, and slightly sweet and wonderfully creamy, Southern macaroni salad next! I promise you’ll love them all!! ♥
Let’s make this macaroni salad!
What I Love About Classic Macaroni Salad
This classic macaroni salad uses everyday ingredients that you probably already have in the kitchen to create a refreshing cold pasta salad worthy of any outing or summertime meal.
It’s a super flexible recipe that comes together easily and offers a friendly smile in every tasty bite!
Here are some other things I love about it.
- Classic wholesome ingredients
- Ready in 3 simple steps
- Deliciously savory and slightly sweet
- Compliments almost any meal
Easy Macaroni Salad Recipe Notes
Making this easy macaroni salad taste absolutely fantastic requires just a little finesse and a lot of love. So, first things first.
- Chilling foods are often necessary for things like cold pasta salad, but it also means that you must season more aggressively. As food gets colder, the flavors and aromas are dulled as maximum taste isn’t achieved until at least 72 degrees Fahrenheit (according to studies).
- Anyhow, I recommend seasoning according to the recipe directions at first. Then taste and adjust the seasoning as needed after chilling your classic macaroni salad.
- Speaking of chilling….the recipe calls for six hours. But, if you can throw your classic macaroni salad together the day before and let it sit in the fridge overnight you can really coax out some incredible flavor. This easy macaroni salad is fantastic either way, but I prefer to chill it overnight whenever time allows.
Macaroni Salad Ingredients Notes
- Elbow Pasta
- Mayonnaise: Using quality store-bought mayonnaise will really help boost the flavor profile of your dressing. Buying the cheapest mayo you can find will only be apparent in the finished product. If you wouldn’t love it on a sandwich, you won’t love it in your classic macaroni salad.
- Red Wine Vinegar
- Sugar
- Salt & Pepper
- Dried Mustard
- Sweet Pickle Juice: Adding sweet pickle juice to your dressing will make it lip-smackin’ good. Sweet pickle juice is the secret ingredient and it does wonders for this macaroni salad. Forget sugar and all that other stuff. Just like with the mayo, get something you can feel good about using.
- Whole Milk
- Celery
- Red Bell Pepper
- Onion
- Black Olives
- Parsley
Tips
Perfectly boiled pasta is essential to a flavorful classic macaroni salad. First, you must add salt to your pasta water. I typically use 2 tablespoons for every 4-6 quarts of water. It sounds like a lot but it’s really not. You are just letting the pasta absorb the salt as it cooks so that the flavor is evenly dispersed throughout the finished dish.
Next, you’ll want to ensure that you only cook your elbow macaroni al dente. Mushy noodles do not a good macaroni salad make! They should still be just a little firm inside but to your liking.
Rinsing the pasta thoroughly after cooking is also important. It helps wash away a lot of that starchy residue that makes the pasta sticky. You want a nicely cooked elbow macaroni that’s not glued together to give you a beautifully finished dish that tastes magnificent in that beautiful dressing.
Don’t forget that if you are going to a potluck or backyard barbecue, this classic macaroni salad can’t stay out (unrefrigerated) for too long. Mayo-based salads must be handled with care and kept at the proper temperature for safety. Here is an article on mayo-based food safety from Food Network for more information.
Storing + Freezing
Storing this salad is easy. Just put it in an airtight container with a secure lid in the fridge. It does make 10-12 decent-sized servings so it may be easier to store it in a gallon Ziploc instead of a large container, plus it will free up room in the fridge.
- How Long Can You Keep In The Fridge? Well, according to the USDA, this classic macaroni salad will stay good for 3-5 days if stored properly. This means protecting your salad from the air by keeping it properly sealed and below 40 degrees Fahrenheit.
- Can You Freeze This Creamy Macaroni Salad Recipe? No. Unfortunately, this is not a recipe that freezes well. The mayo separates and the veggies are just never quite the same after they thaw so it’s best to avoid the freezer with this one.
- Make-Ahead Tips: This should be made a few hours before serving or overnight in the fridge.
- Food Safety: If you’d like more info on food safety check out this link.
Recipe Variations
- Try pimentos: There are so many ways you can change this recipe to suit your personal preference it’ll make your head spin! Changing things up is super simple. Try substituting pimentos for bell peppers for an easy flavor twist.
- Add veggies: Tossing in a handful of shredded carrots or even coconut will also do the trick. It just depends on your mood and if you want your classic macaroni salad a little more savory or a little sweeter!
- Add other ingredients: Some people even like to toss in some chopped deviled egg or chopped sweet pickles. Just don’t overdo it on the sweet pickles or it could become too sweet along with the juice in the dressing.
- Herbs: Using different herbs is another way to dress up your classic macaroni salad. Try using chopped fresh basil or cilantro in place of the parsley. Sometimes just a subtle change is all you want.
- Pasta Shape: Personally, I like the elbow pasta best for this recipe, but it is your classic macaroni salad. Make it with the pasta of your choice. Believe it or not, the size and shape of pasta does affect most recipes. Different pastas offer different shapes and textures for your mouth and they pick up different amounts of dressing, so it’s up to you.
More Pasta Salad Recipes
Making pasta salad is like a right of passage into the warm summer months. Pasta salad is friendly and inviting and typically made to share, which are some of its best characteristics. Plus, there are flavor variations to suit every taste and occasion.
Here are some of my best cold pasta salad recipes for you to add to your collection.
- Pasta Salad with Italian Dressing
- Pesto Pasta Salad
- Tortellini Salad
- Taco Pasta Salad
- Shrimp Pasta Salad
- Chicken Pasta Salad
Classic Macaroni Salad
Ingredients
- 1 (16-ounce) box elbow pasta
- 2 cups mayonnaise
- 2 tablespoons red wine vinegar
- 1 teaspoon sugar
- 2 teaspoons salt
- 1 1/2 teaspoons pepper
- 1/2 teaspoons dried mustard
- 3 tablespoons sweet pickle juice
- 1/2 cup whole milk
- 1 cup celery finely chopped
- 1/2 cup red bell pepper finely chopped
- 1 cup red onion finely chopped
- 1 (4.25-ounce) can chopped black olives drained, rinsed and coarsely chopped
- 2 tablespoons fresh parsley finely chopped
Instructions
- Cook the macaroni just until it's al dente according to package directions in lightly salted water; drain and rinse with cold water until completely cool. Set aside.
- In a large bowl, whisk together macaroni salad ingredients: mayonnaise, vinegar, Â sugar, salt, pepper, dried mustard, sweet pickle juice and milk until smooth. Stir in macaroni, celery, red pepper, red onion and olives. Chill for 6 hours. Â If you like a thinner dressing, simply add 1 Tablespoon at a time, of either milk, water, or even more sweet pickle juice, to the finished salad, toss well to combine. Continue adding your liquid of choice, in 1 tablespoon increments, until you reach desired consistency. Sprinkle with chopped parsley and serve
Fans Also Made:
Notes
- Chilling foods are often necessary for things like cold pasta salad, but it also means that you must season more aggressively. As food gets colder, the flavors and aromas are dulled as maximum taste isn’t achieved until at least 72 degrees Fahrenheit (according to studies).
- Anyhow, I recommend seasoning according to the recipe directions at first. Then taste and adjust the seasoning as needed after chilling your classic macaroni salad.
- Speaking of chilling….the recipe calls for six hours. But, if you can throw your classic macaroni salad together the day before and let it sit in the fridge overnight you can really coax out some incredible flavor. This easy macaroni salad is fantastic either way, but I prefer to chill it overnight whenever time allows.
- Perfectly boiled pasta is essential to a flavorful classic macaroni salad. First, you must add salt to your pasta water. I typically use 2 tablespoons for every 4-6 quarts of water. It sounds like a lot but it's really not. You are just letting the pasta absorb the salt as it cooks so that the flavor is evenly dispersed throughout the finished dish.
- Ensure that you only cook your elbow macaroni al dente. Mushy noodles do not a good macaroni salad make! They should still be just a little firm inside but to your liking.
- Rinsing the pasta thoroughly after cooking is also important. It helps wash away a lot of that starchy residue that makes the pasta sticky. You want a nicely cooked elbow macaroni that’s not glued together to give you a beautifully finished dish that tastes magnificent in that beautiful dressing.
- Don’t forget that if you are going to a potluck or backyard barbecue, this classic macaroni salad can’t stay out (unrefrigerated) for too long. Mayo-based salads must be handled with care and kept at the proper temperature for safety. Here is an article on mayo-based food safety from Food Network for more information.
This is a great recipe!!!
Thank you so much, Beverly!! 🙂
So yummy!
Thanks, Ace!
This macaroni salad was great! The salad looked fresh, creamy, and easy so I wanted to give it a try. I am so glad I did because it was absolutely delicious, and I totally recommend. I am looking forward to make it again as a side with some hamburgers!
wonderful salad. Family loved it. I took your advice to the extreme about drying the pasta – spread it out on a clean tea towel to remove excess moisture. The result was a well dressed salad, but not as creamy a texture as I expected. An easy fix will be to add in another spoonful of the sweet pickle juice to the leftovers.
Lots of compliments on the flavour. Will definitely make again. Thank you!
Hi Linda. So glad you like this recipe. I always drain my pasta, but I’ve never dried it. I’m wondering if that’s why yours didn’t come out super creamy?